The Ciliegiolo vines are cultivated on the Tenuta Aquilaia estate. They are hand-harvested, then fermented at a controlled temperature (26° C) with maceration on skins for 15 days. Malolactic fermentation immediately follows alcoholic fermentation. The wine is then refined in stainless steel for 8 months.
Appealing ripe black cherry aromas, warm and spicy with a hint of black pepper. The palate has rounded blackberry and plum fruit backed by supple tannins. A generous, richly flavoured and mellow wine with a fresh, lightly savoury finish.
Tortelli Maremmani (large ravioli), perhaps served with Cinta Senese (pork) ragu.